Beef Jerky

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Urban Preservation II: The Jerky

Rated: 5 stars out of 5Rate itRead users' reviews (116)

RECIPE
COMMENTS & REVIEWS(116)

Cook Time:
12 hr 0 min
Level:
Difficult
Yield:
10 to 12 ounces

Times:

Prep: 20 min
Inactive Prep: 8 hr 0 min
Cook: 12 hr 0 min
Total:: 20 hr 20 min

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Ingredients

1 1/2 to 2 pounds flank steak
2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 tablespoon honey
2 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon red pepper flakes
Special Equipment: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords

Directions

Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.

Remove the steak from the freezer and thinly slice the meat with the grain, into long strips.

Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

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Comments & Reviews

recipe Beef Jerky
LuAnne Kalamazoo, MI 01-27-2010
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My first attempt at making beef jerky and it was a Grand Slam!
Rated: 5 stars out of 5

I got a Nesco Professional food dehydrator for Christmas, and decided to try making beef jerky. Found this recipe on the... internet, and decided to try it since the ratings were so high. I followed the directions exactly, except....I marinated the meat overnight. This dehydrator has a high setting of 160 degrees which was recommended throughout many websites on making beef jerky. Took 4 to 6 hours to dehydrate fully. Using a dehydrator made it a very good experience. This recipe has the perfect balance of flavors, without tasting too salty. With the slight sweetness of the honey, and the spicyness of the peppers, this recipe satisfied both my palate and my husbands. I brought some into work, and got rave reviews....They were very impressed. I plan on making more for my husbands upcoming ice fishing trip and for a Superbowl party. Thanks Alton for sharing a winning recipe!!Read more
recipe Beef Jerky
Nicholas Omaha, NE 01-22-2010
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Solid Recipe!
Rated: 5 stars out of 5

I like it because it works so great w/ my dehydrator. Tasty stuff, and because of the marinade's simplicity, you can also add... various different BBQ sauces w/ it. I added Honey Sesame Seed sauce with one batch and it tasted great. You can also add more pepper to get it real spicy!!! =) Read more
recipe Beef Jerky
Rhett Memphis, TN 01-18-2010
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Great Recipe!
Rated: 5 stars out of 5

I have used this recipe to make several jerky batches. I have used the Fan method and oven method (200 degrees for a few... hours on cooling racks). Each way results in terrific jerky. To me the the oven method the results in a slightly saltier jerky. The bottom line if you want good jerky use this recipe - do the fan method if you have the require gear or if you don't use the oven method. Read more
recipe Beef Jerky
adam ellicott city, MD 12-21-2009
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Just Okay
Rated: 3 stars out of 5

I followed the recipe and even added more honey than called for and found it not sweet enough for me. I will try this again... and add brown sugar and teriyaki sauce. It's good if you like your jerky a bit more smokey than sweet.Read more
recipe Beef Jerky
Mindy Gahanna, OH 12-10-2009
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Family Tradition
Rated: 5 stars out of 5

My father is diabetic, and I feel badly that he cannot partake in the sweets that abound at Christmas time. The first year... he was diabetic, I made him cookies with Splenda in them. He stated that they were "OK" but he'd rather have something else. I decided the following year to make him this Jerky, and bypass the sweets all together with something that he could eat as much of as he wanted....while enjoying the full flavor as intended. (Yes there is honey, but honey is one of the better sugars for a diabetic to digest) He loves it, and now it's spread to the whole family. I have to make 4 batchs just to be sure dad gets to keep some for himself!! The first year, we did as suggested. We too had issues finding the appropriate filters. It was delicious, however! Subsequent years, we've done an elaborate toothpick skewering technique, with three strips of meat per toothpick, left to dange from the oven rack. We tried bamboo skewers one year, but found it to be more of a pain to coax the meat all the way to the other end of the skewer, and then arrange the meat between the oven rack bars. We then "cook" the meat at 150, with the oven door cracked, overnight. Don't forget to put a pan, or piece of foil on the bottom of the oven to catch the drips. This is a family event for us each year. I've done it several ways to split up the work time involved. Last year I cut the meat and put in the marinade and then popped it in the freezer (this was in October). Took the meat out early December, thawed and proceeded as normal. This year, I've upgraded to an electric knife! I can't wait. lol AB, this is a wonderful recipe. I love it and do it to your specs every year. Delicious!Read more
recipe Beef Jerky
Jaime San Diego, CA 12-06-2009
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Buffalo Twist
Rated: 5 stars out of 5

This is a great recipe! I added an extra tablespoon of honey and a tablespoon of brown sugar because I like a sweeter jerky.... I also used buffalo steaks that I cut thin and marinated over night. It only took 5 hours in my food dehydrator (next time I will take it out at 4 hours) and was scrumdiliumptous!!! Thanks Alton!!Read more